Tag Archives: grilled

Hatch Chili Chicken Burgers

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Grilling season is waning here. We’re getting that chill in the morning and I actually wore pants all day yesterday. Pants! So now, of course, I’m regretting all of the grilling I didn’t do all summer long.

We cooked these up while watching the football game. I always try to make something fun in case the game is lackluster – and in this case, the food was the highlight. If you’ve still got some hatch chilies around, this is a great way to use them!

HatchChickenBurger

Hatch Chili Chicken Burgers
(adapted from MJ + Hungryman)
Makes 6

4 hatch chilies – roasted, peeled, seeded, and chopped
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. honey
1 lb. ground chicken
½. tsp. salt
1/2 tsp. pepper
½ tsp. cumin
1 egg, lightly beaten
2/3 cup plain breadcrumbs
Garlic mayonnaise
6 slices pepper jack cheese
6 hamburger buns

 

 

In a small bowl, toss together first 4 ingredients. Season to taste with salt and pepper and set aside.

In a medium bowl, mix the ground chicken, salt, pepper, cumin, egg and breadcrumbs until thoroughly combined. Divide into 6 equal servings  and form into patties. Chill for a half hour then grill over medium-high heat until cooked through, about 8 minutes per side.

Top patties with cheese and let melt. Serve burgers on buns topped with the hatch chili relish.

 

Grilled Dijon Chicken

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Lately, dinner has been all about whatever I can get on the table the fastest. Mark’s been working late and as soon as Jake realizes I’m cooking, he’s at my feet whining like he’s never been fed before. Our weekends, though, have been much more laid back so I’ve been doing as much prep as I can then.

This chicken is a brilliant two-fer. I made it on the weekend but it’s quick enough for a weeknight, too – just throw the marinade together in the morning and it’ll take you just a few minutes to grill it up in the evening. The best part, though, is using the leftover chicken to make these melts another night. Leftovers that don’t feel like leftovers are always appreciated here!

DijonGrilledChicken

Grilled Dijon Chicken
(from Homemade by Holman)
Serves 4-6

2 1/2 lbs. boneless, skinless chicken breasts
1/3 cup Dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried thyme
1 tsp. smoked paprika
1 tsp. black pepper
1/2 tsp. salt

In a large bowl, whisk together the mustard, vinegar, honey and lemon juice. Stir in spices. Add chicken and turn to coat. Cover and refrigerate for several hours.

Grill over medium- high heat until cooked through, turning halfway, about 15 minutes.

 

Mango-Mint Turkey Burgers

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In a lot of ways, this has been the perfect summer. We’ve had friends from all over visit, we made trips to Boston and Hershey and the shore, we introduced little man to swimming and ice cream and county fairs. We celebrated my 30th birthday, little man’s first birthday and our 6th wedding anniversary. I’ve also gotten back into a few things that had fallen by the wayside during the last year – mainly, working out and reading.

Instead of spending a lot of time in the kitchen, I’ve been revisiting old favorites that I know I can whip together quickly. It’s been nice to have a few weeks to just cook and not worry about trying new things or photographing meals. The break was good for the soul and helped revive my drive to cook – my dinner plans for the next few weeks are more ambitious than I’ve felt in a while!

These burgers were, mostly, a “use up what you’ve got” recipe. I had turkey that needed to get cooked that day and some mint that I had forgotten to toss in another dish (oops), so when I saw this on Pinterest it became dinner for the night. I was still on “blogging break” when I made these so I half-heartedly snapped a picture before I dug in – but despite the lackluster snapshot, these were too good not to share! These are a really great summer burger.

MangoMintTurkeyBurgers

Mango-Mint Turkey Burgers
(from No Biggie)
Makes 4

1 lb. ground turkey
1/2 large mango, finely diced
1 Tbsp. mint, chopped
1/2 onion, finely diced
1 Tbsp. steak seasoning
1 Tbsp. Mrs. Dash original seasoning
1/4 cup barbecue sauce
1/4 cup teriyaki sauce
Buns, for serving

In a small bowl, whisk together the barbecue sauce and teriyaki sauce. Set aside.

In a larger bowl, combine the turkey, mango, mint, onion and seasonings with your hands. When thoroughly mixed, divide into 4 equal balls and shape them into patties. Brush the tops of the patties with the sauce mix.

Cook the burgers on a medium-high grill. Place them glazed-side down and brush sauce on the other sides. Flip halfway through cooking and glaze again.

Serve on buns.

Chicken Fajita Kabobs

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Meat on sticks! You knew it was going to happen.

I really love this version of kabobs. It’s sort of like tacos on the grill. We ate these over Cilantro Lime Rice and it was a great, summer meal – and using the grill and rice cooker meant we weren’t heating up the house with the stove. Perfect!

ChickenFajitaKebabs

Chicken Fajita Kabobs
(from Well Plated)
Serves 4

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. canola oil
Zest and juice of 1 lime
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 clove garlic, minced
1 jalapeno, seeds removed and chopped
1/2 tsp. salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
Salsa, sour cream and guacamole, for serving

In a large bowl, whisk together the canola oil, lime juice, zest, chili powder, cumin, garlic, jalapeno and salt. Add chicken and toss to evenly coat. Cover and refrigerate for at leas an hour.

Cut the bell peppers and onion into chunks.

Thread the marinated chicken, peppers and onions onto skewers.

Heat grill to medium-high and spray with non-stick spray. Grill for 6-8 minutes, turning once or twice.

Serve with salsa, sour cream and guacamole.

Chili-Lime Chicken Kabobs

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I really, really adore grilling weather. Now that it’s warm enough to grill, I get super annoyed when we have rainy weeks. It’s like, c’mon Mother Nature! We’ve only got limited time to begin with!

I’m also feeling a bit of a time crunch because I don’t know how cooking will go once baby boy arrives. I don’t want to set too many expectations for things to do after – so I’m trying to tackle some of my must-make recipes now. Of course, kabobs always seem to top the list.

These were another huge hit. Unlike some of the other kabobs I’ve made, these are flavored with spices instead of sauce which makes them a bit healthier. We loaded the skewers with veggies and served them with rice for a full meal.

ChiliLimeChickenKabobs

Chili-Lime Chicken Kabobs
(from Allrecipes.com)
Serves 4

3 Tbsp. oilve oil
1 1/2 Tbsp. red wine vinegar
1 lime, juice
1 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
Cayenne pepper, to taste
Salt and freshly ground black pepper, to taste
1 lb. skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
Veggies – we used two bell peppers and a zucchini

In a bowl, whisk together the olive oil, vinegar, lime juice and spices. Add the chicken and turn to coat. Cover and refrigerate for at least an hour.

Chop veggies into bite-sized peices.

Preheat the grill for medium-high heat.  Thread chicken and veggies onto skewers.

Grill for 10-15 minutes, turning halfway through, until the juices run clear.

Jerk Mango Chicken Kebabs

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Now that it’s lighter longer and the weather is warm, we’ve been grilling a lot. So many grill recipes are simple and quick – perfect for summer! Plus, when we use the grill when we’re not heating up the kitchen. It’s a win-win.

Since we’re grilling so often, I’ve been trying out recipes I’ve had bookmarked for a while but haven’t gotten to yet. Most of them are making me wish I got to them sooner! Like this one. It’s delicious.

JerkMangoChickenKebabs

Jerk Mango Chicken Kebabs
(from Homemade By Holman)
Serves 4

Juice of 1 limes
1 1/2 t. chili powder
1/2 t. cayenne pepper
1 t. chopped fresh thyme
1/4 t. allspice
1/4 t. salt
1 clove garlic, minced
1 1/2 t. brown sugar
Pinch cinnamon
1 lb. boneless, skinless chicken breasts
1 mango
1 red bell pepper

In a large ziplock bag, combine the lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar and cinnamon. Cut the chicken in to 1″ chunks and add to the bag. Toss the chicken in the marinade and refrigerate for an hour.

Cut the mango and red pepper into chunks. If using wooden skewers, soak in salted water for at least thirty minutes.

Preheat the grill to medium high heat. Thread marinade chicken, mango and red pepper chunks onto skewers. Grill for 5-7 minutes, turning frequently, until chicken is cooked through.